Corn and Mixed Vegetable Casserole

One of my aunt's staples at family holidays.
Course Side Dish
Cuisine American
Prep 15 minutes
Cook 30 minutes
Resting time 10 minutes
Total 45 minutes
Servings 6 to 8 servings
Calories 504 kcal
Author Michelle


  • ½ cup salted butter divided
  • 1 cup finely chopped celery
  • ½ cup finely chopped yellow onion
  • 30 ounces canned mixed vegetables, drained
  • 15 ounces canned whole corn, drained
  • 4 ounces American cheese grated or finely chopped (about 1 cup)
  • ¾ cup mayonnaise
  • 1 sleeve Ritz crackers crushed
US Customary - Metric


  1. Preheat oven to 350 degrees F.
  2. Melt half of the butter over medium heat in a saute pan and cook the celery and onion until softened, 8 to 10 minutes. Remove from the heat and transfer to a large bowl.
  3. To the bowl, add the mixed vegetables, corn, American cheese and mayonnaise and stir to combine. Transfer the mixture to a square casserole dish and sprinkle the crushed Ritz crackers over top. Melt the remaining butter and drizzle over the top.
  4. Bake for 30 to 35 minutes, or until golden brown on top. Allow to sit for 10 minutes before serving.

Recipe Notes

Make Ahead: This can be assembled up to one day in advance. Cover and refrigerate until ready to bake. You may need to add extra baking time if prepared ahead.

Nutritional values are based on one serving

Nutrition Facts
Corn and Mixed Vegetable Casserole
Amount Per Serving
Calories 504 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g88%
Cholesterol 62mg21%
Sodium 1095mg48%
Potassium 514mg15%
Carbohydrates 51g17%
Fiber 7g29%
Sugar 6g7%
Protein 11g22%
Vitamin A 7925IU159%
Vitamin C 17.5mg21%
Calcium 288mg29%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.